Texas brisket

[22ket~tle]

for doin it right on a 22” this guy did it right. (use post oak) http://www.cookscountry.com/episode/634-texas-barbecue-brisket


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[dirtydog]

Doing beef, chicken and seafood kabobs today.   Brisket tomorrow.   


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[dirtydog]

Thanks 22ket-tle
The only things I’ve do different.  Are I put fat side up while cooking unwrapped.  And I do use anywhere from 5 to 8 pd brisket.  Part brisket.  Always  the point.  And I use butcher paper instead of tin foil.   Like the paper better than foil.   And I don’t sit it in a cooler for 3 hours.  I rest it on counter for at least one hour.   


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